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INGREDIENTS 8 cups roselle 4 cups apple juice 1/4 cup maple syrup 2 teaspoons lemon juice 1/2 cup maple sugar 1 package low-sugar pectin DIRECTIONS In a deep pot, boil whole roselle with apple juice and maple syrup for 15 minutes. Strain and discard roselle. Stir in lemon juice. Return infused liquid to a boil. In a small bowl, combine maple sugar and pectin. Slowly whisk into boiling liquid. Return to a boil, whisking constantly. Boil for one minute—no longer. Ladle into hot sterilized jars. Wipe rims, seal and process in boiling water for 10 minutes. Store sealed jars in pantry and unsealed jars in refrigerator. Copyright © 2017 Stefanie Samara Hamblen |
